Abstract: This study employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to detect volatile compounds in tomato seed oil, and it also established a method for the separation, identification, and quantification of chiral 2,3-butanediol stereoisomers (R-, S-, and meso-2,3-butanediol) in tomato seed oil. The effects of three physical fields (steam explosion, microwave, and infrared) combined with subcritical extraction on the volatile compounds of tomato seed oil were compared. The results showed that a total of 103 volatile compounds were identified, including 7 acids, 27 esters, 15 aldehydes, 14 ketones, 12 alcohols, 8 pyrazines, 7 furans, 3 alkenes, 2 sulfur-containing compounds and 8 other compounds. The highest total volatile content of 501.895 mg/kg was obtained under steam explosion treatment, followed by infrared treatment at 416.181 mg/kg, and microwave treatment at 385.793 mg/kg. Compared with the control group, different physical field treatments significantly affected the content and distribution of various flavor compounds, notably increasing the contents of furans and pyrazines while decreasing acid contents. The 2,3-butanediol in tomato seed oil was predominantly in the R-form (81.17 mg/kg, with odor activity value (OAV) > 600; its OAV far exceeded those of the S- and meso-forms, making it a key contributor to the fruity and creamy aroma of tomato seed oil. Infrared treatment led to a decrease in the contents of all isomers, while microwave treatment increased the meso-2,3-butanediol content by 66.67%. This study indicates that physical field treatments can significantly influence the flavor profile of tomato seed oil by modulating the composition of volatile flavor compounds and the distribution of chiral isomers.

Key words: tomato seed oil; physical field; volatile substances; chiral enantiomer; 2,3-butanediol